For sunshine superfood, Greece is the word

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There’s nothing predictable about eating Greek when the ingredients are really fresh

People often say that Greek food is limited and predictable. But that could be because on holiday it’s hard to look beyond the addictive Greek salad, familiar dips, glorious filo pies from the bakery, and seafood and meat from the char-grill.

On a recent visit to Limnos I ate healthily and well, and failed to get bored by my daily Greek salad, marvelling at how different it was from day to day. The proportion of tomatoes to peeled cucumber is crucial, and so too is the quantity and the way the pearly sweet onion is sliced, the type of green